The globalization of Chinese food

The globalization of Chinese food edited by David Y.H. Wu and Sidney C.H. Cheung.

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Bibliographic Details
Online Access: Access E-Book
Access Note:Access to electronic resources restricted to Simmons University students, faculty and staff.
Corporate Author: ProQuest (Firm)
Other Authors: Wu, David Y. H., Cheung, Sidney C. H.
Format: Electronic eBook
Language:English
Published: New York : RoutledgeCurzon, c2004.
Edition:Taylor & Francis Asia Pacific pbk. ed.
Series:Anthropology of Asia series
Subjects:
Food habits > China.
Cooking, Chinese > Social aspects.
Chinese > Ethnic identity.
Chinese > Foreign countries.
Electronic books.

Internet

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Online Resources

Holdings details from Online Resources
Call Number: GT2853.C6 G56 2004

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